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Breakfast Protein Biscuits

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These Breakfast Protein Biscuits are a quick, nutritious option for busy mornings, combining Greek yogurt, eggs, and cheddar with healthy greens.

Ingredients

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  • 1 cup Plain 2% Greek Yogurt
  • 2 large Eggs (room temperature preferred)
  • 1 cup All-Purpose Flour (or gluten-free blend)
  • 2 tablespoons Ground Flaxseed (or chia seeds)
  • 1 tablespoon Baking Powder (ensure freshness)
  • 0.5 teaspoon Salt (kosher or sea salt preferred)
  • 0.5 teaspoon Garlic Powder (or fresh minced garlic)
  • 0.25 teaspoon Red Pepper Flakes (optional)
  • 1 cup Spinach (wilted & squeezed dry)
  • 2 tablespoons Chives (chopped)
  • 1 cup Cheddar Cheese (shredded, or favorite cheese)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Wilt the spinach quickly in a hot skillet or microwave until just limp, then squeeze out excess moisture with a clean towel or paper towel. Chop if the leaves are large.
  3. In a medium bowl, whisk the Greek yogurt and eggs until smooth and slightly glossy.
  4. In a large bowl, combine the flour, ground flaxseed, baking powder, salt, garlic powder, and red pepper flakes. Whisk to distribute evenly.
  5. Add the wet mixture to the dry ingredients. Fold together gently with a spatula until mostly combined; do not overmix.
  6. Fold in the squeezed spinach, chopped chives, and shredded cheddar until roughly even throughout the dough.
  7. Use a spoon or a 1/4-cup scoop to drop portions of dough onto the prepared sheet, spacing them about 1 inch apart.
  8. Bake for 12 to 15 minutes, rotating the pan once halfway, until the tops are golden.
  9. Remove from oven and cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.

Notes

Use fresh baking powder for the best rise. Spinach should be dry to avoid soggy biscuits. Store in an airtight container for up to 4 days, or freeze for longer storage.

Nutrition

Find it online: https://www.simplefamilydishes.com/breakfast-protein-biscuits/